The Times cook book, no. 2

NO. 34. GREEN BEAN SALAD. Mrs. E. A. Pallah, Santa Ana, Cal., R. F. D. No. 3— One quart boned tender, seasoned beans, cold; two tablespoons olive oil, two tablespoons vinegar; one tablespoon prepared mustard; mix; pour over beans. NO. 35. GREEN GRAPE SALAD. Mrs. W. G, Brown, Inglewood, Cal.— One cup green raisin grapes cut into halves and seeds removed, one cup English walnuts chopped, one and quarter cups roast pork chopped. Mix well \ and add any good salad dressing and a little V^salt. • NO. 36. HUNTER'S SALAD. C. W. Siefert, corner Lake and Washington streets, Pasadena, Cal.— Roast six pounds leg of veal, set it away to cool; boil fourteen large potatoes and fourteen red beets, separately, and cool. Then cut all into small squares. Cut four herrings, six hard-boiled eggs into small squares. Mix the whole well and add three tablespoons of capers, three tablespoons French mustard, vinegar, olive oil, pepper and salt to taste, and you will have a salad, which, when put away in a stone jar will keep for weeks and always will be an appetizing dish, especially in countries with semi-tropical climate. NO. 37. INDIVIDUAL SALAD. Mrs. I. Henry Johnson, Whittier, Cal.— Two lettuce leaves, two slices tomatoes, one stalk of celery, sliced crosswise, two teaspoonfuls of chopped nut kernels, with a tablespoonful of the following for each small dish: One cup sour cream, yolk of egg, one teaspoon mustard, one teaspoon salt, one tablespoon sugar, dash of Cayenne pepper, a sprinkle of black pepper, quarter cup vinegar; thoroughly blend, but do not cook. NO. 38. JAPANESE SALAD. L. Shields, Box 355, Los Angeles, Cal.— Mince very fine, three medium-sized truffles, also two large, cold boiled potatoes; put these into a bowl and season with a tablespoonful of salt, half teaspoonful white pepper and one-third teaspoonful of I nutmeg; pour one-half glassful champagne over all and let rest for two hours; then add | eighteen whole cooked mussels, a teaspoonful of chopped chives, a teaspoonful of chopped I parsley and a tablespoonful of chopped celery. I Mix all together, then dress the salad into a v bowl, decorating it with small white lettuce leaves and ten fillets of anchovies. Serve at once. NO. 39. LETTUCE SALAD. Miss Emilia Lundberg, 2400 South Flower street.— Lettuce should be separated by removing leaves from stalk, (discarding outer leaves;) wash thoroughly in several waters, but on no account let leaves remain long in the water. Dry and arrange them loosely in the salad bowl. Keep in the ice box to serving time. A lettuce salad should be dressed at the last moment. With regard to the dressing of the salad, be sure to be sparing with the vinegar. There is a Spanish proverb which says that four persons are required to make a good salad: "A spendthrift for oil, a miser for vinegar, a counsellor for